亲水胶体对面包品质和面团流变学特性的影响-食品科学.PDF

※基础研究 食品科学 2013, Vol.34, No.13 105 亲水胶体对面包品质和面团流变学特性的影响 1,2 1,* 1 王雨生 ，陈海华 ，王 坤 (1.青岛农业大学食品科学与工程学院，山东 青岛 266109 ；2.青岛农业大学学报编辑部，山东 青岛 266109) 摘  要：探讨亲水胶体的种类和添加量对面包品质、面粉糊化特性和面团流变学特性的影响。结果表明：添加亲水 胶体能改善面团的抗拉伸强度，增强面团弹性，但降低了面团的延伸性。添加适量的亲水胶体能有效改善面包的焙 烤品质，增大面包的比容、面包心的弹性，降低面包心的硬度。黄原胶、羧甲基纤维素钠(CMC)、魔芋胶、瓜尔豆 胶、谷朊粉的添加量分别为0.1%、0.5%、0.3%、0.15%、0.5%时，面包的焙烤品质最好。 关键词：亲水胶体；面包；糊化特性；流变学特性 Effect of Hydrocolloids on Bread Quality and Rheological Properties of Dough WANG Yu-sheng1,2 1, 1 ，CHEN Hai-hua *，WANG Kun (1. College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China ； 2. Editorial Department of Journal of Qingdao Agricultural University, Qingdao 266109, China) Abstract ：The effect of hydrocolloid type and amount on bread quality, pasting properties of flour, and rheological properties of dough were investigated. The results showed that tensile strength and elasticity of dough were improved by addition of hydrocolloids, while dough extension was decreased. By addition of proper amount of hydrocolloids, bread quality was improved effectively, showing higher specific volume and elasticity and lower hardness of bread core. The best bread quality was obtained by addition of 0.1% xanthan gum, 0.5% CMC, 0.3% konj ac gum, 0.15% guar gum and 0.5% gluten. Key words ：hydrocolloids；bread ；pasting property ；rheological property 中图分类号：TS213.2 文献标志码：A 文章编号：1002-6630(2013)13-0105-05 doi:10.7506/spkx 1002-6630-20 1313023 面包具有丰富的营养价值和良好的风味，是人们日 性能上既有共性又有各自的特异性，不同亲水胶体的亲 常生活中最喜爱的食品之一。随着人们生活水平提高，